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I first encountered this chocolate swiss roll at a small European bakery, and I was immediately captivated by its perfect spiral and glossy coating. After much practice, I've developed this recipe that creates a light, springy chocolate cake that rolls beautifully without cracking. The vanilla cream filling is just sweet enough to balance the rich chocolate, and the ganache coating adds an extra layer of decadence that makes this dessert truly special.
Why I love this recipe
What I adore about this recipe is how it transforms simple ingredients into something spectacular. The contrast between the dark chocolate cake and white cream filling creates a beautiful visual effect that never fails to impress guests. I love how the cake stays moist and tender, while the filling remains stable and smooth. The ganache coating adds a professional touch that makes this homemade dessert look like it came from a high-end bakery. It's a recipe that proves that with the right technique, you can create something truly magnificent in your own kitchen.
What You Need From Your Kitchen
- Dark chocolate: Use high-quality chocolate with 60-70% cocoa content
- Eggs: Must be at room temperature for maximum volume
- Heavy cream: Should be very cold for best whipping results
- Cocoa powder: Use Dutch-processed for deeper color and flavor
- Flour: Regular all-purpose flour, properly measured
Let's Make These Together
- Prepare the pan
- Grease and line your jelly roll pan with parchment paper, leaving overhang for easy removal.
- Make the batter
- Beat eggs and sugar until very light and fluffy, then carefully fold in the sifted dry ingredients.
- Perfect the roll
- While the cake is still warm, roll it in a powdered sugar-dusted towel to prevent cracking.
- Create the filling
- Whip the cream with vanilla and powdered sugar until stiff peaks form.
- Finish with ganache
- Pour slightly cooled ganache over the rolled cake for a glossy finish.
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Switch Things Up
The first time I made this swiss roll, I was nervous about the rolling process. But I discovered that using a warm towel to roll the cake while it's still hot makes all the difference. Now it's become my go-to celebration cake, and I love experimenting with different fillings like coffee cream or raspberry.
Perfect Pairings
Serve this chocolate swiss roll with a cup of hot coffee or espresso to complement the rich chocolate flavors. For an extra special touch, add a scoop of vanilla ice cream on the side and fresh berries. A glass of cold milk also makes an excellent accompaniment for this decadent dessert.
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Frequently Asked Questions
- → Can I make this ahead of time?
Yes, you can make it up to 2 days ahead and store in the refrigerator.
- → Why did my cake crack?
Cracking usually occurs if the cake is overbaked or rolled when too cool.
- → Can I freeze this cake?
Yes, it freezes well for up to 1 month without the ganache coating.
Conclusion
This classic chocolate swiss roll combines light, springy chocolate cake with silky vanilla cream filling and a rich chocolate ganache coating. Perfect for special occasions, it's a showstopping dessert that never fails to impress.